Research & product development

Internationally recognised food microstructure expert across multiple product categories. Published over 100 scientific papers. Winner of Food and Drink Federation (FDF) Scientist of the Year 2021. Fellow of the Institute for Food Science and Technology and the Royal Microscopical Society.

Extensive experience of product development and ingredient evaluation across numerous food categories including plant proteins, vegan meat and dairy alternatives, sweeteners and bulking agents. Fellow of the Institute for Food Science & Technology.

Extensive experience in food research with particular focus on physical properties and the impact of food processing on product characteristics.

Extensive experience in the analysis, uses and properties of Oils, Fats & Lipids in a variety of food and non-food applications. Current Chairman of the British Standards Institution (BSI) Oilseeds, Fats & Oils Committee. Member of the Society of Chemical Industry Lipids Committee

An allergen management specialist, with broad analytical and technical expertise gained over 20 years in the food industry. Actively involved with industry, clinical and regulatory bodies, as well as patient support groups.

Material Scientist with many years’ experience in a broad range of industries, linking physical attributes to key process and quality parameters in order to facilitate scale-up and speed up product launches

Wide range of chemical analysis experience, with a specialist interest in linking analysis to the process and product. Fellow of the Royal Society of Chemistry and Chair of the Food and Drink Federation residues and contaminants committee.

Experienced chromatographer specialising in flavour and taints analysis using multi-dimensional chromatography, mass spectrometry and troubleshooting. Member of the Industry Advisory Board for CAMS.

Experienced materials scientist and microscopist specialising in packaging materials testing and material structure. A Fellow of the Institute of Materials, Minerals and Mining and Institute of Food Science and Technology.